Oreo sheet pan pancakes are a one-stop showstopper for sure! You’re sure to love these chocolate pancakes with pieces of Oreo baked right in, topped with vanilla cream filling and crushed Oreos.
Preheat oven to 350ºF and prepare a sheet pan (10x15-inches) by either lining with parchment paper, or greasing with butter or nonstick cooking spray.
In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the egg, milk, and butter and stir to combine.
Add the wet ingredients to the dry and mix, then fold in the crushed Oreos.
Pour the batter onto prepared sheet pan.
Bake for 18-20 minutes, or until a toothpick comes out clean.
Meanwhile, prepare the Oreo cream filling by beating the butter, powdered sugar, and vanilla extract on high speed until it is soft and creamy (the Oreo cream filling should be thick).
Top the cooked pancakes with some of the Oreo cream filling and additional crushed Oreos (or you can even put the filling between pancakes as you layer them!)
Notes
Store leftover pancakes in an airtight container in the fridge for up to 5 days. These also freeze really well and can be kept in the freezer for up to 2 months.
Reheat for 20-30 seconds (without the topping) in the microwave for a quick breakfast.
Oreo cream filling should also be stored in the fridge in an airtight container and that will last up to 5 days as well.
Running low on pantry ingredients, but have a box pancake mix? Simply follow the box pancake mix and add the cocoa and Oreos to it.